Title: Chili Our Way
Categories: Mexican Beef Chili Bean
Yield: 6 Servings
| 6 | | Dried hot chile peppers |
| 3 | lb | Boneless chuck, in 1/4 inch ice |
| 6 | tb | Rendered beef suet |
| 2 | | Onions, chopped |
| 4 | | Garlic cloves |
| 1 1/2 | tb | Cumin |
| 1 | lb | Tomatoes, drained & chopped |
| 1 | tb | Unsweetened cocoa powder |
| 1 | | Bay leaf |
| 1/2 | ts | Oregano |
| | | Accompaniments: |
| | | Sour cream |
| | | Cheddar cheese, finely grate |
| | | Onion, chopped |
| | | Hot chile peppers, seeded & inced |
| | | Kidney or pinto beans |
| | | Tortilla chips |
Heat a griddle or cast-iron skillet over mod-high heat until it is hot.
Toast the chile peppers, turning them and not allowing them to burn, for
1-2 minutes. Let chile peppers cool until they can be handled, then seed
them. Combine peppers with 1 cup water in a small saucepan. Bring to a
boil, covered, simmer the mixture for 5 minutes. Puree the water and
pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp
beef suet over moderately high heat until it is lightly browned. Transfer
meat to a bowl. Add to the casserole, the remaining suet, onions, and
garlic, and cook the mixture over moderate heat, stirring, until the onions
are softened. Add the cumin and cook the mixture over mod-low heat,
stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa
powder, bay leaf, and oregano, and combine the mixture well. Add water to
cover barely. Bring to a boil and simmer, covered, stirring occasionally,
and adding more water, if necessary, to keep the meat covered, for 2 hours
longer. Add salt to taste, simmer uncovered for another hour. Discard bay
leaf. Transfer the chili to a heated serving bowl and serve it with the
sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981
Gourmet chili favorite